Ingredients
1 tablespoon olive oil
1 small red onion, chopped
1 teaspoon thyme
Salt and pepper to taste
6 boneless skinless chicken breast halves
1/2 cup fruit sweetened raspberry conserve
3 tablespoons balsamic vinegar
Fresh raspberries for garnish
Instructions
In a skillet, heat oil over medium high heat. Add onion and saute for 3 minutes. Meanwhile, sprinkle thyme and salt and pepper on chicken; add to the skillet and cook for 6 minutes on each side, or until done. Remove from skillet and keep warm. Reduce heat to medium-low. Add a little salt and pepper, conserve and vinegar, stirring constantly till the conserve melts. Spoon sauce over chicken and sprinkle fresh raspberries over the top. Per serving: 343 Calories; 4g Total Fat; 55g Protein; 20g Carbohydrate; 137mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates. SERVING SUGGESTIONS: Serve with baked russet potatoes and sauteed green beans.
